To be honest, I haven’t had too many problems with this, although people who live at even higher altitudes may have a different experience. This is typically in the form of eggs, egg whites, or extra flour. Occasionally, additional protein needs to be added to help baked goods set faster.Gases expand more which means that leaveners (such as baking soda, baking powder, and yeast) need to be decreased.Liquids evaporate faster so you may need a different ratio of liquids, flour, and sugar.
Food takes longer to bake, so temperatures oftentimes have to be adjusted. Here is how higher altitudes affect baked goods: (Spoiler alert: they’re all fixable with a few adjustments). When it comes to baking, this creates a variety of “problems” in terms of flavor and texture. Basically, what this means is that the air is less dense and the pressure is much lower than at sea level. Why do you have to adjust ingredients at high altitude?Īs you get higher in altitude, the air gets “thinner”. Surprisingly, high altitude baking is pretty easy once you get the hang of it! I’ve been doing it for close to 8 years now and at this point, almost all of my baked goods come out without problems. They’re absolutely foolproof.Įven better, these cupcakes are super easy and don’t require difficult steps or weird ingredients. You can’t even tell the difference between these cupcakes and those baked at sea level. After an absolute ton of research, I finally found a combination that I absolutely love! These cupcakes are soft, moist (sorry), and come out perfectly domed every single time. So, I set out to develop the best high altitude yellow cupcakes as a base for any cake or cupcake recipe. When I moved to Reno and started baking, all of my cakes came out with a sunken, underbaked middle and crusty brown exterior. If you live at high elevation, I don’t have to tell you that baking in this thin air can really blow. ❤️ About these high altitude yellow cupcakes Today, I’m sharing my favorite recipe for yellow cupcakes with chocolate buttercream, adjusted for high altitude of course, in honor of my Gram. She passed that on to the whole Hunt family, and aside from a special recipe for chocolate cake, this was always a family favorite that I associated with my grandma. Gail taught me to never take no for an answer.Īnd yellow cake with chocolate buttercream was her absolute favorite. 
She was quiet but so funny. She had a ton of sass which she (luckily) passed on to me. She had a huge passion for animals, particularly horses and dogs, and she loved making large comforting meals for us all. True story, one time my aunt had a friend over and truly couldn’t believe that the two roasted chickens resting peacefully on the counter were for my grandma’s gang of greyhounds and other such mutts.īut, that was my grandma. My grandma loved Native American history and traveled around Nevada for archaeological digs. Her favorite dessert was classic yellow cake with chocolate buttercream and it is the recipe I associate with her most! Aside from yellow cake, I also have some amazing memories of my grandma, growing up visiting her ranch out in Washoe, Nevada and riding horses. This post is dedicated to my lovely Grammy Gail. Back in 2016, a few days after she passed, I created this recipe to honor her memory.
0 kommentar(er)
